Individual Vanilla Cheesecakes with Chocolate Ganach Topping

Name: Individual Vanilla Cheesecakes with Chocolate Ganach Topping
Total time: 1200 s
Yield: 12 servings
Cuisine: American
Ingredients: For Crust; 1 1/2 cup Pepperidge Milano cookie crumbs; 2 1/2 tablespoon unsalted butter, melted; For Filling; 2-8 ounce packages of cream cheese, at room temperature; 2/3 plus 2 tablespoons granulated sugar; 1/8 teaspoon salt; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 1/4 cup sour cream, at room temperature; For Chocolate Ganache Topping; 2 ounces semi sweet chocolate, chopped; 2 ounces milk chocolate, chopped; 1/4 cup heavy cream; For Garnish; As needed, whipped cream; as needed, fresh berries

fenway @Fenway

These little individual cheesecakes have everything a full size cheesecake has, a great chocolate butter cookie crust, a creamy rich vanilla filling and a chocolate ganache topping. The fun thimg. is everyone gets there own!

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Ingredients

20 mins

12 servings

For Crust
1 1/2 cupPepperidge Milano cookie crumbs
2 1/2 tablespoonunsalted butter, melted
For Filling
2-8 ouncepackages of cream cheese, at room temperature
2/3plus 2 tablespoons granulated sugar
1/8 teaspoonsalt
2large eggs, at room temperature
1 teaspoonvanilla extract
1/4 cupsour cream, at room temperature
For Chocolate Ganache Topping
2 ouncessemi sweet chocolate, chopped
2 ouncesmilk chocolate, chopped
1/4 cupheavy cream
For Garnish
As needed, whipped cream
as needed, fresh berries

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Steps

20 mins

1

Preheat oven to 300. Line 12 standard cupcake tins with paper liners
2

Crush cookies to fine crumbs in a food processor. In a bowl combine cookie crumbs and melted butter until moistened
3
4
5

Drop crumb mixture evenly into each cupcake tin, press to form crust on bottom. Refrigerate while preparing filling
6

Make Filling
7

In a large bowl beat cream cheese until smooth
8

Add sugar, salt and vanilla and beat until smooth
9

Add eggs one at a time, beating after each egg
10

Stir in sour cream until smooth
11

Divide filling between cupcake tins evenly, place on foil lined baking sheet and bake 18 to 20 minutes until just set with a slight jiggle in center. Cool on racks until room temperature then refrigerate at least 4 hours before topping
12

Remove liners carefully
13

Make Chocolate Ganache topping
14

Have both chocolates in a bowl, heat cream until hot but not boiling. Pour over chocolate, let sit one minute then stir until smooth,ncool until just spreadable then spoon on each cheesecake. Refrigerate to set
15
16

Garnish with whipped cream and berries

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Cooksnaps

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fenway @Fenway

on April 13, 2016 17:20

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.